Tiga Profile - Allrecipes.com (1155005)

cook's profile

Tiga


Tiga
 
Home Town: Burlington, Nj, Florida, USA
Living In: Tampa, Florida, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert
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    By: John T. Jurkiewicz
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Me and my girl
About this Cook
I'm a very good home-style cook, but over the past few years I've been branching out into Thai, Vietnamese, Greek and other traditional world cuisines. I'm not much on "fusion" food; I want to learn the classic, basic, homestyle recipes from all around the world. After all, mom knows best everywhere!
My favorite things to cook
Pasta and sauce, chicken and stews.
My favorite family cooking traditions
Thanksgiving - my mom and I have been cooking it together since I was 10 years old. Every year, we add a new dish, and now we don't own a table big enough to hold everything!
My cooking triumphs
Prime rib, for Christmas/Yule 2003. I'd never prepared such an expensive piece of meat, and it came out perfectly. Better than anything any of us had ever had in a restaurant. The Yorkshire pudding is another story, though...
My cooking tragedies
Oh, there are so many. When you start cooking when you are 9, the first few years have sooo many dumb incidents. I think my favorite story to tell is the time I was about 11, and making donuts. I learned how in Home Ec, where we used electric frying pans. But I didn't have one at home, so I just did it on the stove. In a cast iron pan. And the oil caught fire. Being only 11, I panicked, and tried to lift the flaming oil and cast iron pan off the stove. And promptly dropped it on the floor. The floor of our 115 year old RENTAL house in a historic town. Mom had a great time explaining the large, blackened circle on the floor to our landlady. Oh, and did I mention the landlady was also her boss? I eat donuts at Krispy Kreme now.
Recipe Reviews 1 review
Lentils and Rice with Fried Onions (Mujadarrah)
I added 2 tsp of cumin to the onions, as I learned to make this with cumin in it. As for how much liquid to use, I use 3 cups of chicken stock for a full recipe and 2 cups for half a recipe. Rice needs less liquid the more you use, proportionately.

5 users found this review helpful
Reviewed On: Mar. 5, 2005
 
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